Whirlpool GGG390LXB Manual Do Utilizador

Broiling uses direct radiant heat to cook food. The lower the 
temperature, the slower the cooking. Thicker cuts and unevenly 
shaped pieces of meat, fish and poultry may cook better at lower 
broiling temperatures.

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For best results, use a broiler pan and grid. They are 
designed to drain juices and help avoid spatter and smoke. 

If you would like to purchase a broiler pan, one may be 
ordered. See “Assistance or Service” section to order. 

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For proper draining, do not cover the grid with foil. The bottom 
of the pan may be lined with aluminum foil for easier cleaning.

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Trim excess fat to reduce spattering. Slit the remaining fat on 
the edges to avoid curling.

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Select HI/550°F (288°C) broil for most broiling. Select 
LO/450°F (232°C) broil for low-temperature broiling of longer 
cooking foods such as poultry to avoid overbrowning.

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Pull out oven rack to stop position before turning or removing 
food. Use tongs to turn food to avoid the loss of juices. Very 
thin cuts of fish, poultry or meat may not need to be turned.

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After broiling, remove the pan from the oven when removing 
the food. Drippings will bake on the pan if left in the heated 
oven, making cleaning more difficult.

Before broiling, position rack according to the Broiling Chart. 
Position food on grid in the broiler pan, then place it in the center 
of the oven rack. Close the door to the broil stop position (about 
4" [10.0 cm]) to ensure proper broiling temperature.

1. For upper oven, preheat oven 5 minutes before placing food 

in the oven. For lower oven, preheat is not necessary before 
placing food in the oven.

2. Position oven door to broil stop position.

3. Press UPPER or LOWER BROIL.

“BROIL” will scroll in the selected oven text area, and “HI” will 
be displayed.

After 3 seconds, “Set temp or” will scroll in the upper text 
area, followed by “Push START.”

4. Press the Temp/Time “up” or “down” arrow pads to adjust 

the broil temperature setting to HI or LO.

5. Press START.

“Broiling” will scroll in the upper text area and remains there.

“BROIL” will scroll in the selected oven text area once the set 
temperature is reached and remains there until CANCEL for 
the selected oven is pressed.

NOTE: The broil temperature may be changed at any time by 
pressing the Temp/Time “up” or “down” arrow pads until the 
desired temperature is displayed and then pressing START. 
Changing the temperature once food is placed in the oven 
could affect performance.

6. Press UPPER or LOWER CANCEL when finished.

7. Remove food from the oven.

It is not necessary to preheat the lower oven when broiling. The upper oven should be preheated for 5 minutes. Times are guidelines 
only and may need to be adjusted for individual tastes. Turn meat halfway through cooking time. Recommended rack positions are 
numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.

*When broiling fish, spray broil pan with cooking oil. Do not turn fish filets.

Steak
1" (2.5 cm) thick
medium

1

HI

22-28

4

HI

15-19

Ground meat patties
4 oz (113 g),

 ³₄" (2.0 cm) thick 

up to 12, well-done
up to 6, well done

1
1

HI
HI

18-22
20-25

4
4

HI
HI

15-19
15-19

Pork chops
1" (2.5 cm) thick, 
well-done

1

HI

27-31

4

HI

22-27

Chicken
bone-in, skin-on breast pieces
well-done

1

LO

40-50

3 or 4

LO

20-24

Fish*
Filets, flaky
Steaks, 

1" (2.5 cm) thick, flaky

1
1

LO
LO

8-12
18-22

4
4

LO
LO

8-13
10-16